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Nutella.......mmmm, Nutella

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But do you have any idea what is right for that recipe? I know all recipes are different, but perhaps there is a gerenal rule of thumb based on the other ingredients. Should I have used 200 grams or 7 Tbls? I'm leaning toward the 7 Tbls, since 200 grams seemed like way too much. There's obviously a typo somewhere; I'm just curious if anyone has the correct recipe or can offer an opinion as to which measurement to use.

In his cookbook he calls for "7 tablespoons (3 1/2 ounces; 200 grams) unsalted butter". Since 7 tablespoons = 3.5 oz, I'd go with that. Seems reasonable given the amount of chocolate and Nutella. Although some eGulleters would no doubt err on the side of more butter!

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In his cookbook he calls for "7 tablespoons (3 1/2 ounces; 200 grams) unsalted butter". Since 7 tablespoons = 3.5 oz, I'd go with that. Seems reasonable given the amount of chocolate and Nutella. Although some eGulleters would no doubt err on the side of more butter!

When I made the Nutella tart, being the lazy, metric units using person I am, I used 200 grams of butter, as the book said. It did seem like loads of butter to add, and it took me quite a while to get it incorporated in the ganache but it eventually worked. Just fine at the end, flavour-wise. Actually more than fine, judging from the time it took the party guest I baked it for to finish the thing.

amyd, thanks for pointing out what looks like a print mistake. It gives me just the excuse I was looking for to bake the Nutella tart again

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have you tried Nougatina? its made by Cuba Venchi and is a darker chocolatier version of nutella. its truly amazing. i have had a hard time finding it but it is carried by zingerman of AnnArbor Mich. If anyone has other internet sources id appreciate it

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Has anyone else tried making their own chocolate-hazelnut spread? I tried one of the recipes at the link Gifted Gourmet posted. It was very simple, very affordable, and had a taste and texture very similar to the real deal. I think this recipe is more hazelnutty, though, maybe because the hazelnuts are roasted pretty dark.

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if you're the lazy/hearty/i want it fast type, make a nutella panini on thick brioche. get the outside toasty and make sure the inside stays soft and runny.

if you're the cooking as an all-day project/refined pastry type, sub nutella for half of the chocolate in a chocolate souffle recipe.

re: making your own nutella, it's actually not so easy to make a facsimile that's as satisfying. maybe it's psychological, but eating it out of a jar and knowing that it's a mass-produced, bad-for-you convenience food is partly what it makes it so indulgent, and therefore enjoyable. but anyway, if you're going to try a homemade version, don't forget to add lecithin. its emulsifying properties will help tremendously.

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I tried to make a Nutella cheesecake, and it turned out pretty well. Used 24ozs cream cheese, 3 eggs, about 3/4C sugar, a jar of Nutella, and 1t Frangelico. I used vanilla wafers and butter for the crust. Its a little softer than your typical cheesecake, but silky smooth and delicious.

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There is a Nutella cookbook out in Italy - in Italian only, as far as I know. I bought it for my sister - although last time I talked to her she had yet to try anything from it. There is at least one, possibly more, books about Nutella, the history of the company and so on. Also, I believe, in Italian only.

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One of my favourite local coffee shops makes Nutella-filled chocolate-chip cookies and muffins with a dollop of Nutella in the centre. They're especially amazing when fresh out of the oven and the Nutella is warm and extra-gooey.

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OK I am going to have to break down and share my guilty pleasure in which I have not indulged in in years...nutella warmed and served over Ben and Jerry's Chunky Monkey ice cream

I have a recipe for Triple Hazelnut Cheesecake that I absolutely love. The original recipe is from Cooking Light, but I changed it to an allfat version and it's mighty decadent and sinfully delicious I know Martha Stewart also has a recipe for cookies that are basically homey chocolate chip cookies with a nutella "button" in the middle.

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I love Nutella...I made a 3 layer chocolate cake using Nutella as the filling. I iced the cake with SMBC with Frangelico added to it. It was quite good, but my family thought the hazelnut flavor was just too much.

Besides the reasonable price, there is NO peanut oil!!! (This is in contrast to American-distributed Nutella). I really dislike the peanut taste in this context as (for me) it completely takes away from the hazelnut flavor.

I'll have to compare it side by side with Europe-distributed Nutella, but this is tasting great!